Hot Buttered Rum Batter, and what it can do.

Posted by TraderTiki on October 8th, 2007 — Posted in Hot Ones, Rum

And so he goes on again about the dwindling daylight, the halcyon days of summer sunbeams fading like the dead leaves on the road…

No, I’m not doing that again. What do I like about the summer? Well, other than the brief relief from utter darkness, there’s not been much to it since summer meant no school, just that I’m still working like a schlub, but it’s hot. So I’ll skip the reminiscing for all of 5 minutes ago and get to the good stuff.

Winter drinks, the stuff that warms your insides like a hug from a loved one, and still manages like hell to keep the conversation flowing. The best thing to have on hand, come about this time, is a nice big batch of Hot Buttered Rum Batter. There are a few decent storebought varieties available. For one, you can get Trader Vic’s, but I haven’t been able to vouch for the stuff since a few years back. Ever since the debacle with the Passion Fruit Syrup, my look on their foods company hasn’t been the same. In the Northwest, there’s a fantastic brand called Harvey’s, that, inevitably will be shoveled into your mouth with a spoon, it’s just that good.

For me, it’s getting into the home grown territory. Why? More control over quality, the chance to make something my own, avoid some preservatives, and of course just being the bum that I am, I’m too impatient to wait for Harvey’s, and don’t want to go to the store for Vic’s anyhow. What else would I do with all the Brown Sugar and Butter sitting around the house, bake cookies?

Okay, I can make some fantastic cookies, but that’s beside the point. Good ingredients mixed with plenty of good time, gets you a good drink. Now, if you’ve read any of the bad bar tending bibles out there (and there are plenty), you might read a Hot Buttered Rum as Rum, Sugar, Water, and a pat of butter on top. I’ll just leave the quipping to Trader Vic, though.

It pains me to drink some of the concoctions offered in the name of hot buttered rum. I generally find little globules of fat floating around in a not too hot drink, served up in a dainty little glass cup that you can down in one swallow and damn near swallow the cup along with it.

As I have stressed all along, you can’t make anything good unless you take the time to do it properly. Mixing the batter for my hot buttered rum is the initial and final trouble and it will give you the finest drink you ever tasted.

-Trader Vic’s Book of Food and Drink, p. 116

So here’s the recipe, adjusted a bit from the book. If you’ve got a kitchenaid or other mixing device, use this, otherwise expect a fantastic forearm workout creaming the butter and sugar. Go ahead and make it in the early part of the month and store it in the fridge. It’s great for company, expected or otherwise, and always brings a smile.

Hot Buttered Rum Batter

  • 1 pound brown sugar
  • 1/4 pound butter (1 stick)
  • pinch of salt
  • Ground Spices (Cinnamon, nutmeg, clove)

Cream the sugar and butter together in a standing mixer until smooth. Mix in the spices and salt, and stir until spices are well distributed.

So, you’ve now got a little packet of joy in your fridge, so, what to do with it?

A few recipes are offered: Hot buttered Rum, Coffee Grog, Hot Buttered Rum Cow… I’ll go over these in time. Meanwhile, here’s my pick, the Northwest Passage.

Northwest Passage

  • 1 heaping tsp Hot Buttered Rum Batter
  • 1 oz. Demerara 151
  • boiling water
  • lemon rind

Put 1 heaping teaspoon of the batter in a 10 ounce goblet or pre-heated mug. Add the rum, stir until smooth, and add boiling water and lemon rind.

Northwest PassageThis is just the way to kick off an autumn evening at home, with the rich smoky (and high proof) demerara being accentuated with the lemon, the boiling water bringing the rum and citrus to the nose, the spices, the lemon, the butter adding a bit of thickness. This is just a damned fine concoction.

There’ll be more. Can’t walk away from tipping a Hot Buttered Rum Cow every so often.

If you liked that post, then try these...

Holidays in the bottle
As the month of October beings to wane, and the weather grows cooler, the desire to build a hefty layer of fat and hibernate until spring grows ever stronger.

Hot Buttered Rum and Cider
Cross-posted from the .

Hot Buttered Rum Cow
I've been whipping these together for the wife and myself ever since I made the .


3 Comments »

Pingback by Hot Buttered Rum and Cider | The Mixoloseum

[...] is Hot Buttered Rum Batter.  Now, last fall around this time, I had a post about making the stuff, and you’re damned right I’m getting to it… just as soon as I kick this damned [...]

Posted on November 5, 2008 at 1:00 pm

Comment by Anne Marie

Sounds like a great idea, but what are the spices measurements? I’d love to try this recipe but am not good at to-taste amounts.

Posted on November 6, 2008 at 7:24 pm

Pingback by Hot Buttered Rum and Cider | Trader Tiki's Booze Blog

[...] is Hot Buttered Rum Batter. Now, last fall around this time, I had a post about making the stuff, and you’re damned right I’m getting to it… just as soon as I kick this damned [...]

Posted on November 7, 2008 at 3:37 pm

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